Saffron brings a taste of the spice route to your table. Serve this rich lamb with zesty fattoush salad to bring zing!

Roast leg of lamb on muhamarra ( A Syrian red pepper dip)

Serves 8

Ingredients

6 strands saffron strands
1 Tbsp cumin seeds
1 Tbsp coriander seeds
1/2 tsp freshly grated nutmeg
8 cloves garlic
1 onion, roughly chopped
1/3 cup olive oil
2.5kg leg of lamb
1-2 small, preserved lemons, quartered
3 cups vegetable
150g baby leeks, halved lengthwise
6 baby aubergines. halved
1 1/2 Tbsp honey
1/4 cup pomegranate rubies, to garnish
Salt and milled pepper to taste

For the muhammara 

2 red bell peppers, charred and skins removed
2/3 cup breadcrumbs
2/3 cup (70g) walnuts
2 Tbsp olive oil
2 tsp molasses
2 cloves garlic
2 tsp lemon juice
1 tsp ground cumin
1 tsp chilli flakes
Salt and milled pepper

Also read: MK test out 2 yummy slow roasted lamb recipes

Method

1. Preheat oven to 220°C.
2. Place the saffron into 1 Tbsp water and allow to steep for 10 minutes.
3. Heat a pan on medium heat and toast the cumin and coriander seeds until fragrant, about 3 minutes.
4. Place the saffron mix, cumin and coriander . seeds, nutmeg, garlic, onion and olive oil in a blender and blitz until smooth. Season.
5. 5. Place the leg of lamb in an oven tray and rub with the spice rub. Add the preserved lemon and stock to the roasting dish. Roast for about 20 minutes.
6. Lower the,oven to.180°C and cover with foil. Cook for another 1y2 – 2 hours.
7. Remove the foil, add the baby leeks and aubergines and roast uncovered for another 30 minutes.
8. To make a gravy, use the liquid in the roasting pan, add the honey and reduce in a pan over high heat until thickened.
9. For the muhammara, place all ingredients into a food processor and blend until smooth. Set aside.
10. Serve the leg of lamb on a platter spread with muhammara. Garnish the lamb with pomegranate rubies and serve with gravy and salad on the ‘side.

By: Lichelle May
Photography by: Zhann Solomons

Also read: Lamb kibbeh with minty labneh

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